If you haven't tried kimchi with cheese, you're welcome. Serve this hot dip up with some corn chips for an instant party or movie night hit.
- 1 garlic clove, crushed
- 1 small brown onion, finely diced
- 1 tbsp gochujang
- ¼ cup Japanese mayo
- 1 tsp light soy sauce
- 1 cup kimchi, plus 1-2 tbsp of kimchi brine
- 1½ cup mozzarella cheese or a mix of half mozzarella/half sharp cheddar or sheep's milk
- Corn chips or toasted pita, to serve
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
- Heat a little oil in a small frypan over medium-high heat.
- Saute garlic and onion until softened.
- Stir gochujang and mayo until combined and then add it to the pan, with light soy sauce and kimchi for a few minutes.
- Add a tbsp of kimchi brine and cover in grated cheese. Cook for 4-5 mins on a lower heat or until melted and gooey upon the pull.
- Serve with crisp bread, corn chips or toasted pita bread.
• You can also pop these ingredients into a skillet or cast iron frypan and bake in a 180°C oven for 5-6 mins until that cheese is bubbling.
Adam Liaw cooks, laughs, and explores culture with some of Australia's most beloved in The Cook Up With Adam Liaw.